Cooking Light Debuts Cookbook

Combining 25 years of expertise in healthy cooking with a forward-looking view on food trends, Cooking Light Editor Scott Mowbray and his team delivered a new guide for home cooks with the introduction of “The New Way to Cook Light.”

With clear guidance on making smart, nutritious and sustainable choices, plus a comprehensive collection of more than 400 essential recipes, “The New Way to Cook Light” is a must-have for anyone interested in eating well. 

The 400-recipe cookbook, which became available Oct. 16, confirms that the desire to eat healthfully should not sideline anyone from participating in America’s burgeoning food culture. It is possible to maintain a nutrition-first mentality while enjoying soul-satisfying, deeply flavorful food.

The recipes offer dishes for every occasion, serving up guilt-free takes on everything from Cabernet Short Ribs with Parmesan Polenta and Spicy Malaysian-Style Stir-Fried Noodles to Mahi-Mahi with Bacon-Tomato Butter, Fresh Cherry Galette and Baklava.

“We wanted to give our readers the best route to rich, enticing, reliable food,” said Mowbray. “This landmark title is a step forward, representing the new way to cook light and outlining the tools to extract maximum flavor from every food you enjoy – helping you to cook, eat and feel better.”

This book offers an expansive collection of tips, tools, techniques and recipes highlighting ingredients that are fresh, local, organic, artisanal, and global. It  is available in a hardcover edition, and e-book format for tablets.

The book features “Nine Simple Principles of The New Way to Cook Light,” which convey the essence of Cooking Light’s food philosophy in succinct principles, such as embrace the new variety, favor the healthy fats, buy the best ingredients you can afford, and more. Sidebars include information about “Flavor Boosters,” “Choice Ingredients,” “Global Flavors” and “Nutrition Made Easy.”